SA Brewmaster's Invitational Beer Pairing Dinner

5 Chefs | 5 Breweries | 5 Courses

Wednesday, Oct. 25th | Seatings available between 6:00p - 9:00p

Reservation Required (click for details)

 

The Granary

The Granary is a restaurant and brewery that celebrates barbecue and beer. At lunch we serve traditional market style barbecue, while our dinner service presents a progressive, seasonally-driven menu, all enhanced with house craft brews.

We pride ourselves in running a from-scratch kitchen and procuring high quality, responsibly-sourced animals and seasonal produce.

Get to know our team

Our Team

Chef Timothy Rattray

Chef Timothy Rattray’s passion for good food began at a young age. Watching his mother in the kitchen fostered the appreciation for culinary tradition and willingness to experiment that Timothy incorporates into his cooking style today.

Prior to opening The Granary ‘Cue & Brew with his brother Alex, Tim spent time in San Antonio kitchens under chefs Bruce Auden and Andrew Weissman, as well as staging in various cities across the U.S. FOLLOW TIM — @CHEFTIMMYR

Alex Rattray

Brewer Alex Rattray got his first real taste of craft beer while studying abroad in London, England. In between classes, there was always time for a visit to the local pub to sample the ales on draft. This experience, along with a visit to the iconic Guinness Brewery in Dublin, Ireland, set his eyes on quality beer for good.

A small home brewing kit, given as a birthday present from his brother Tim, got Alex brewing and he hasn’t stopped since. After perfecting his home brew recipes and having the opportunity to brew alongside other respected craft brewers, Alex now creates wonderful handcrafted beer for all to enjoy at The Granary. FOLLOW ALEX — @FERMENTOLOGISTR

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All proteins responsibly sourced.

‘Cue Plates

Served with coleslaw, potato salad, house pickles, and bread

  • 2 meat

    14.10
  • 3 meat

    15.99

*excludes ribs and specials

Sandwiches
  • Pulled Pork

    8.40
  • Chopped Beef

    8.15
Meat by the ½ lb.
  • Brisket

    9.45
  • Pulled Pork

    8.99
  • Sausage

    6.75/link
  • Smoked Chicken

    8.99
  • St. Louis ribs

    8.25
Sides
  • Buttermilk Coleslaw

    2.50
  • German Potato Salad

    3.00
  • Burnt End Baked Beans

    3.50
  • Smoked Collard Greens

    3.20
  • House Pickles and Bread

    1.50
  • Pickled Jalapenos

    .60
  • Salad (Side/Large)

    4.99/6.99

Our seasonal green salad (please ask your server for current preparation)

Desserts
  • Bread Pudding with White Chocolate & Chantilly

    4.00
Daily Specials
  • Tuesday - Pastrami Rib Combo

    17.75
  • Tuesday - Pastrami Rib a la carte

    15.00
  • Wednesday - Beef Clod (1/2 lb.)

    9.80
  • Thursday - Smoked Italian Copa Sandwich with calabrian chili aoili, lettuce and tomato vinaigrette

    10.50
  • Friday - Pastrami Sandwich

    11.00
  • Friday + Saturday - Homemade Banana pudding

    6.00
  • Saturday - Smoked Pork Belly (1/2 lb.)

    8.99

*Prices are subject to market fluctuation and may change without notice

WELCOME
  • Crispy-Smoked Pork Riblets tatsoi, acorn squash, Thai dipping sauce

    12
  • Grit Fritters red eye mayonnaise, country ham "salt"

    7
  • Texas Toast buttermilk bread, barbecue butter, cracked black pepper

    6
  • Fried Green Tomatoes ranch ice cream, red onion marmalade, pimentos

    9
  • Grilled Quail Alabama barbecue sauce, Anson Mills cream peas, apple, horseradish

    12
  • Calabacita zucchini, tomato jam, hatch chile, cotija, epazote | Add cured shaved pork

    5 | 8
  • Charcuterie assorted cured meats and preserves

    18
  • Cheese Board Texas cheeses, assorted pickle garnish, guajillo honey

    15
Savor
  • 44 Farms Beef Clod coffee quinoa crunch, tomato caramel, pickled celery, "cornbread"

    19
  • Brisket Ramen smoked shoyu broth, brown ale noodles, onsen egg, ‘cue shallots, crispy collard

    16
  • Dry Aged Prime Flannery Hanger Steak charred radish salad, mustard green, radish butter, smoked bread crumbs

    30
  • Barbecue Board market style fare served with baked beans, potato salad, buttermilk bread, pickles, and ‘cue sauce

    18
  • Grilled Dry Aged Pork Chop sweet tea collard greens, Carolina Gold rice grits, TG fermented hot sauce

    31
  • Tai Snapper Anson Mills Carolina Gold rice grits, sofrito, shallot, charred onion broth

    28
  • Smoked Duck Breast house made Mole Negro, corn-benne fritters, pickled summer peppers, brussels sprouts

    28
Stay
  • Buttermilk Chess Pie cane syrup chantilly

    7
  • Key Lime Pavlova graham meringue, key lime ice cream, pickled lime ash, loquat caramel dust

    8
  • Bread Pudding charred bread, caramelized white chocolate, bourbon chantilly, pickled cranberry sorbet

    8

*Our menu is very seasonal, thus dishes and prices may change without notice

From Our Brewery
  • Rye Saison dry, crisp, tropical fruit with a spicy, aromatic nose

    6.00
  • Coffee IPA bright, bitter, grapefruit with a coffee nose

    6.00
  • Brown Ale big, coffee, earthy notes with a bitter finish

    6.00
  • House Seasonal Beer

    6.00
  • Beer Flight

    10.00
  • TG Rootbeer

    3.50
  • Seasonal House Soda

    3.00
  • Shandy House soda mixed with beer and ice for a refreshing twist

    5.00
Local Taps and Cask Offerings
  • Live Oak Hefeweizen

    6.00
  • Real Ale Hans' Pilsner

    6.00

*Our Guest Taps and Cask Offerings are continuously changing. Stop in to see what amazing breweries and casks are featured on our tap wall and extensive bottle list this week!

Non-Alcoholic Beverages
  • Iced Tea Southern Style

    3.00
  • Topo Chico, Coke, Big Red, Dr. Pepper

    2.50
  • Single Origin Coffee, locally roasted at Brown Coffee

    3.50
Wine — White
  • Fraga do Corvo Modelo Moterrei, Spain

    13 gls / 48 btl
  • Jakob Schneider Riesling Spatlese Nahe, Germany

    16 gls / 60 btl
  • Ecker Eckhof Gruner Veltliner Wagram, Austria

    15 gls / 55 btl
  • Brokenwood Semillon Hunter Valley, Australia

    17 gls / 64 btl
  • 'Justin Girardin' Bourgogne Chardonnay Burgundy, France

    14 gls / 52 btl
Wine — Red
  • Olivares 'Altos de la Hoya' Monastrell Jumilla, Spain

    11 gls / 40 btl
  • Luc Baudet 'Rive Droite' Cotes du Rhone Rhone Valley, France

    12 gls / 44 btl
  • Bodega Noemia 'A Lisa' Malbec Patagonia, Argentina

    13 gls / 48 btl
  • Jax 'Y3 Taureau' Red Blend Napa Valley, California

    14 gls / 52 btl
  • Baileyanna 'Firepeak Vineyard' Edna Valley, California

    15 gls / 55 btl
  • le P'tit Paysan Cabernet Central Coast, California

    17 gls / 64 btl
  • Pecchenino San Luigi Dogliani Dolcetto Piedmont, Italy

    13 gls / 48 btl
Sparkling
  • Torre Oria Cava Catalonia, Spain

    10 gls / 36 btl
  • Bellavista 'Grand Cuvee' Brut 2008 Fanciacorta, Italy

    65 btl
  • DDM Fermier Brut Cider (Organic) Normandy, France

    23 btl
  • Bishop 'High & Dry' Cider Dallas, Texas

    6
Dessert
  • NV Broadbent Madeira Malmsey 10 yr. Madeira, Portugal

    12 gls

Events

We’ve always got something big planned! We hope to see you at our next event, or invite us to be part of your upcoming occasion.

See All events

For parties of 10 or less, please make your reservation with OpenTable.

Find a table

For parties of 10 or more, please use the form below or call us at 210-228-0124.

  • *required

You Provide the Occasion; We’ll Set the Scene.

Whether you’re organizing a wedding rehearsal dinner or a business dinner presentation, we’ll work with you to create a memorable event. Use the form below or contact us via email or 210-228-0124.

  • *required

Contact

Located at the Pearl Brewery

602 Avenue A San Antonio, TX 78215 Get Directions

(210) 228-0124 • Email

Hours

Lunch
Tue-Sat: 11am-4:30pm

Social Hour
Tue-Fri: 4:30pm-5:30pm

Dinner
Tue-Thu: 5:30pm-10pm
Fri-Sat: 5:30pm-11pm

Reserve

opentable
For parties 10 or less

Call or email
for parties over 10

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602 Avenue A San Antonio, TX 78215 • (210) 228-0124